Mexican Pineapple Salad

Juicy pineapple meets creamy avocado, crisp jicama, and red onion in a refreshing salad that goes especially well with the cilantro-chipotle tilapia.

Yield:

Serves 4 To 6 (Side Dish)

Ingredients

1. 1 (3-lb) pineapple, peeled and diced
2. 1/2 lb jicama, peeled and cut into 1/4-inch pieces
3. 1 (7- to 8-oz) avocado, cut into cubes
4. 1 small red onion, thinly sliced (1/2 cup)
5. 1/4 cup chopped cilantro
6. 2 tablespoons olive oil
7. 1 tablespoon distilled white vinegar

Directions

1. Toss together all ingredients with 3/4 tsp salt and 1/2 tsp pepper.

Notes